Stir-fried King Oyster Mushrooms and Broccoli with Fermented Black Beans 豉汁炒杏鮑菇西蘭花

A classic Cantonese stir-fry featuring tender king oyster mushrooms and crisp broccoli coated in a savory fermented black bean sauce. This aromatic dish is perfect as a vegetarian main course, offering a rich umami flavor with every bite.

Nutrition (per serving)

Ingredients

• 300g King Oyster Mushrooms, sliced
• 400g Broccoli, cut into florets
• 3 cloves Garlic, minced
• 20g Ginger, thinly sliced
• 2 tablespoons Fermented Black Beans, rinsed and lightly mashed
• 3 tablespoons Vegetable Oil
• 100ml Water
• 1 tablespoon Cornstarch
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Vegetarian Oyster Sauce
• 1 teaspoon Sugar
• 0.5 teaspoon White Pepper
• 1 teaspoon Sesame Oil

Steps

1. In a small bowl, combine Light Soy Sauce, Vegetarian Oyster Sauce, Sugar, White Pepper, and 50ml of Water. Stir well. In another small bowl, mix Cornstarch with the remaining 50ml of Water to create a slurry.
2. Bring a pot of water to a boil. Add Broccoli florets and blanch for 1-2 minutes until vibrant green and tender-crisp. Drain and set aside.
3. Heat Vegetable Oil in a wok or large frying pan over medium-high heat. Add minced Garlic, sliced Ginger, and mashed Fermented Black Beans. Stir-fry until fragrant, about 30 seconds.
4. Add King Oyster Mushrooms to the wok and stir-fry for 3-4 minutes until they are softened and lightly browned.
5. Add the blanched Broccoli and the prepared sauce mixture to the wok. Stir to combine thoroughly. Bring to a simmer, then slowly pour in the Cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency.
6. Drizzle with Sesame Oil and serve immediately with steamed rice.

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